Country Tails

February 10, 2015

White Chocolate & Chase Rhubarb Vodka Tarts

Sweet tarts filled with white chocolate rhubarb ganache. 

By: Everything Looks Rosie 


– 225g Plain Flour
– 50g Margarine
– 50g Trex 
– 50g Sugar
– Cold water to mix – approx. 2tbsp

White Chocolate Rhubarb Ganache

– 140g white chocolate, chopped
– 125ml cream
– 1tsp Chase Rhubarb Vodka

Rhubarb Crisps

– 1 stick of rhubarb, peeled into thin ribbons (using a veg peeler)
– A few tsp of caster sugar


1) Preheat the oven to 190C/ 180C Fan/ Gas Mark 5. Mix flour and sugar together in a bowl.

2) Add the margarine and Trex in cubes/ chunks and rub together, working lightly until you have a crumble-like texture.

3) Using a knife to cut and stir, gradually mix in the cold water to bring the mixture together into a stiff dough.

4) Turn out the dough onto a floured surface and knead lightly. As it’s hot at the moment, once I’d kneaded the dough I popped it into the fridge for about 15 minutes so it was easier to handle when rolling out.

5) Roll out the pastry as thinly as you can, then cut in rounds with a scone cutter.

6) Place your pastry rounds into a bun tin, pressing each one right into the corners, working as lightly as you can.

7) Prick the bottom of the tarts with a fork and fill with parchment and baking beans and bake blind – it depends on your oven and the size of your tin, but mine took about 10 minutes. Know your oven! They are done when they’re nice and golden Cool on a wire rack while you make the white chocolate rhubarb ganache.

8) Heat the cream in a pan over a medium heat until just below boiling point – take it off the hob when it starts to bubble around the sides.

9) Place the broken up chocolate in a heat-proof bowl and pour over the hot cream. Leave for a minute to melt, and then stir until smooth.

10) Add the rhubarb vodka or extract to taste. Stir well to combine – it should have a gorgeous shiny consistency.

11) Pop in the fridge to firm up while you make the rhubarb crisps – be sure to cover it with cling film touching the surface of the ganache so that it doesn’t form a skin.

12) Cut the rhubarb ribbons into small pieces. Place on a lined baking sheet and sprinkle with sugar

13) Bake in an oven at 160C/ 150C Fan/ Gas Mark 3 for about 5 minutes – keep an eye on them as they seem to go from pleasantly crisp to carbonated in seconds!

Bake until golden brown and crisp, then leave to cool while you assemble your tarts: fill the pastry cases with the ganache and decorate with a couple of crisps

For more delicious recipes by Rosie, check out her blog: